To wash it all down, a clear warm mushroom and fishcake soup was served.

Prior to dessert, I ordered two additional dishes. The first was a huge oyster from Japan ($16) done ponzu style and then ended with some carbs with the ebi spaghetti, which I found a little on the salty side.

Dessert was a umeshu jelly which added a slight alcohol punch to end the meal.

Overall, I found the quality of the food to be good. Chef is very friendly and ready to explain any of the dishes when necessary.